Executive Chef Jordan Sauter is all smiles these days, thanks to the Essex Inn’s newest addition to its culinary arsenal – the pasta extruder. Designed by Arcobaleno LLC, a family owned business based in Pennsylvania, this impressive machine is opening the door to a lot of new possibilities for the restaurant. “I love making pasta,” says Sauter. “And what’s really special is that everybody loves eating it.”
The new extruder “elevates our farm-to-table menu with fresh pasta options du jour,” says Tom Lambert, the Inn’s general manager. Ask Chef Sauter what makes his pasta so special and he’ll tell you, “It’s easy…it’s made with love.”
Aside from love, his pasta dough recipe is refreshingly simple. Made from semolina flour and water, it leaves plenty of room for unlimited creativity. The Italian-made brass dies (accessories that give the pasta its shape) allow for everything from Asian noodles to traditional Italian favorites like spaghetti Bolognese and fettuccine alfredo.
A few of the new dishes gracing the Inn’ menu recently are black pepper fettuccine with lobster, sage spaghetti with spicy lamb ragu, and Sauter’s ever-popular macaroni and cheese, now made with in-house pasta.
Be sure to check the Inn’s website and social media frequently, as Chef Sauter keeps things fresh by creating weekly menus based upon availability and seasonality of local farms.
In addition to its popular burger and beer deal, the Essex Inn will now be offering a $20 pasta and wine special every Sunday night. A perfect way to test out their newest fare! Buon Appetito!